Backstory

Many years ago, I created a vegan lasagna that uses a white tofu-based sauce... it became a hit amongst vegans and meat eaters. A few months later, I stumbled upon a calzone recipe from Moosewood Cookbook and I got an idea. Why not combine the white sauce, add greens, and stuff them in a calzone dough? It was a match made in heaven... or so we think! Try for yourself! There's a few steps and there's some waiting around for the dough to rise but it's actually a lot easier than it looks- especially if you have a stand mixer to make the dough! These are truly worth the effort! FYI, you can serve them with tomato sauce as a dipping sauce- our son loves it!

Directions

DOUGH:

Combine the yeast, sugar and water and set aside for 15 min (this is to proof the yeast. If not bubbles/foam form after 15 min, your yeast is not active).

In a mixing bowl, combine the flour and salt. Add the yeast/water mix. Using your stand mixer (or kneading by hand), mix all the ingredients, about 2 minutes if using a mixer or 10 if by hand, until you have a smooth and elastic dough, adding flour if necessary to keep from being sticky (to test: dough should come off a metal spoon easily). Form the dough into a ball. Rub 1-2 Tbsp of olive oil around the dough and on the sides of the mixing bowl. Cover the dough and let your dough stand until it doubles, about 60 min, in a warm draft-free spot (unheated oven is perfect for that). START THE FILLING while the dough rises- see steps below.

FILLING:

On medium high heat, heat up the oil. Add onions and mix until translucent. Add the spinach/swiss chard/kale. When wilted and deep green, turn heat off and remove from heat. Add a little salt, to taste.

In a blender, mix the tofu, lemon juice, sugar, olive oil, garlic, and salt. Add the tofu mix to the spinach/green mix.

ASSEMBLY:

Once the dough has doubled, punch down dough. Divide into six sections and, on a lightly floured surface, roll out in rounds 1/4 inch thick, using a rolling pin.

Fill with 1/4 cup filling, placing filling on one half of the circle, leaving a 1/2 inch rim.

Moisten the rim with a little water, fold the empty side over, and crimp the edges with a fork.

Prick here and there with a fork to allow steam to escape.

Bake on an oiled tray (or a baking sheet covered with aluminum foil) in a preheated 450 oven for 15-20 minutes or till crisp and lightly browned.

Optional: Brush each pastry with a little oil as it comes out of the oven.

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